- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1 cup creamy Caesar dressing
- 2 ounces Parmesan cheese, finely grated (about 1/2 cup)
- 2 tablespoons coarsely chopped fresh parsley leaves (optional)
- Arrange a rack in the middle of the oven and heat the oven to 400ºF.
- Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Set aside and repeat with the remaining breasts.
- Pour 1 cup creamy Caesar dressing in a baking dish large enough to fit the chicken in a single layer. Place the chicken breasts in the baking dish, then flip them so that they are evenly coated with dressing.
- Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 20 to 25 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup) and coarsely chop enough parsley leaves to get 2 tablespoons, if using.
- Heat the broiler to high. Remove the baking dish from the oven. Sprinkle the Parmesan over the chicken in an even layer. Broil until the cheese is melted and lightly browned, 3 to 4 minutes. Serve the chicken garnished with the parsley if using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.